Four “D’s” Chocolate Sheet Cake- divine, decadent, dark, delicious.

Do you ever just crave chocolate cake? I do. All the time. It’s one of my top 5 cravings of life. If you want to hear a sad story here it is—Helsinki doesn’t sell cake. I’ve seen a cupcake sold 2 times the whole time I’ve lived here. Once at an American style coffee shop, and once at a market (they were called “American muffins”). Both were roughly $6. Isn’t this a sad story for someone who’s favorite dessert is probably chocolate cake??? We moved to Helsinki less than 3 weeks before Millie’s 2nd birthday, we were still in temp housing and I didn’t have any ingredients to make her a cake. I bought “something” from the store in the freezer section that looked like cake. I have no idea what it was but it wasn’t cake. Luckily, she only cared that it had a frosting like substance and candles she could blow out. Anyway, all this to say that making chocolate cake is something that happens in my home frequently. I’m always looking for a new chocolate cake type recipe. This one is fast to make and so good. It’s divine, it’s decadent, it’s dark, it’s delicious. Hence the name: 4 “D’s” cake.

If you use normal cocoa powder you will not yield as delicious or as chocolatey of a cake. Still delicious and yummy, but lacks the decadence. In my honest opinion every recipe that calls for cocoa powder you should use the dark chocolate (dutch-process) version to elevate that recipe. Make this cake and be happy. Very, very happy.

Four “D’s” Chocolate Sheet Cake- devine, decadent, dark, delicious.

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So Devine, Decadent, Dark, and Delicious!

• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: serves 24 1x

Ingredients

Scale 1x2x3x

Cake:

2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

1/3 cup dark chocolate (dutch-process) cocoa powder (Hershey’s dark is what I use almost always)

1 cup Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 eggs

1 teaspoon Baking Soda

2 teaspoons Vanilla

Frosting:

14 Tablespoons Butter

1/3 cup dark chocolate cocoa powder (Hershey’s dark is what I use almost always)

6 Tablespoons milk (or cream)

2 teaspoons Vanilla

3 ½ cups powdered sugar

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Instructions

Preheat oven to 350 F.

In a mixing bowl, combine flour, sugar, and salt.

In a small saucepan, melt butter, add the dark cocoa powder and stir till combined
Add boiling water, allow mixture to boil for 30 seconds, then remove from heat. Pour over flour mixture, and stir slightly.

In a small bowl, pour the buttermilk and add eggs, baking soda, and vanilla and whisk to combine. Stir buttermilk mixture into butter/chocolate mixture. Pour into a normal size sheet cake pan and bake for 18-20 minutes, when a toothpick comes out with a few moist crumbs.

While cake is baking, make the frosting. Melt butter in a saucepan, add dark chocolate cocoa powder, stir to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk together and pour over warm cake after it’s cooled for 10 minutes.

Notes

If you use normal cocoa powder you will not yield as delicious or as chocolatey of a cake.